Peppermint Bark Popcorn
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 6
- Category: Dessert
Get your chocolate and peppermint fix with this peppermint bark popcorn recipe. Please do make the popcorn on the stove with a bit of oil—it’s really easy and tastes SO much better than microwave or air-popped popcorn. This peppermint bark popcorn is perfect to bring to holiday parties since it is gluten-free, easily vegan (see note) and ready in about twenty minutes.
- 2 tablespoons coconut oil or vegetable oil
- 1/2 cup popcorn kernels
- sea salt
- 1 cup dark chocolate chips
- 4 standard-sized peppermint candy canes (you’ll need about 1/3 cup finely crushed peppermint)
- Maldon salt or flaky finishing salt (optional)
- Cover a large jelly roll pan with parchment paper. Pour the oil into a large, heavy-bottomed pan with a lid (if you have a medium-sized Dutch oven, it’s perfect for this). Turn the heat up to medium, add 2 kernels of corn, and cover.
- Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly.
- Cook over medium heat, shaking the pot occasionally. Crack the lid just a smidge so the popcorn stays crisp, and cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn onto the parchment paper-covered pan. Lightly salt it and pick out any kernels that didn’t pop.
- Place the candy canes in a plastic bag. Cover the bag with a tea towel and crush the candy canes by rolling a rolling pin over it. A hammer works, too. You want the candy canes to be pretty finely crushed when you’re done.
- Melt the chocolate chips over a double boiler or in the microwave in twenty-second bursts, stirring between each, until the chocolate is completely melted and smooth.
- Use a spoon to drizzle the chocolate over the popcorn. Working quickly, sprinkle the popcorn with the crushed candy canes. Lightly sprinkle with a pinch of Maldon/finishing salt or sea salt. Transfer the pan to the refrigerator for ten minutes, or until the chocolate is set completely. Break up the popcorn sheet with your hands and serve.
Yields about six cups of popcorn.
Storage suggestions: Store in an airtight plastic bag. The popcorn is best served on the day it’s made, but should keep for a couple of days.
Make it vegan/dairy free: Substitute the dark chocolate chips with your favorite dairy-free chocolate chips.